High Protein Kara Sev
Elevate your snack game with this irresistible High Protein Kara Sev recipe—a delicious twist on the traditional South Indian favorite! Packed with the creamy nuttiness of roasted peanuts, the wholesome goodness of chickpea and rice flours, and a boost of unflavored protein powder, this savory snack is as nutritious as it is satisfying. Spiced with red chili powder, turmeric, and a hint of asafoetida, each crispy bite delivers bold, authentic flavors. Deep-fried to golden perfection, this high-protein version retains the beloved crunch of classic Kara Sev while offering a healthier twist ideal for post-workout cravings or guilt-free munching. Add a handful of aromatic curry leaves for an optional layer of flavor, and enjoy this delightful treat with your afternoon chai or as a crowd-pleasing party snack. Bonus: It’s super easy to make at home and stores perfectly for days of snacking!
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Recipe Information
Ingredients
- 200 grams chickpea flour (besan)
- 70 grams roasted unsalted peanuts
- 50 grams rice flour
- 50 grams protein powder (unflavored)
- 2 tablespoons ghee (clarified butter) or oil
- 1 teaspoon red chili powder
- 0.5 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 10 leaves curry leaves (optional)
- 100 milliliters water
- 500 milliliters oil for deep frying
Instructions
Grind the roasted peanuts in a blender to a coarse powder and set aside.
In a large mixing bowl, combine the chickpea flour, rice flour, ground peanuts, and protein powder. Mix them well.
Add red chili powder, asafoetida, turmeric powder, and salt. Stir these dry ingredients until evenly distributed.
Heat the ghee and pour it over the dry mixture. Mix thoroughly until it resembles breadcrumbs.
Gradually add water while kneading to form a stiff dough. The dough should be firm yet pliable.
Heat oil in a deep frying pan over medium heat. Test the readiness of the oil by dropping a small piece of dough into it. The dough should rise to the surface immediately if the oil is ready.
Use a sev maker with medium-sized holes. Fill it with a portion of the dough.
Carefully place the sev maker over the hot oil and press to release into the oil in a circular motion.
Fry the Kara Sev on medium heat until golden brown and crispy. Ensure to flip once to cook both sides evenly. This should take about 3-4 minutes per batch.
Using a slotted spoon, remove the Kara Sev from the oil and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining dough.
Once cooled, you may add torn curry leaves for an aromatic touch if desired. Store in an airtight container.
Nutrition Facts
Calories |
6264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.2 g | 744% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 26.5 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
